Frank's Recipes! Shrimp Etouffee

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Shrimp Etouffee

from Roy F. Guste JR,
of Antoine's Restaurant in New Orleans

1-1/2 cups rice
3 cups water
1 tablespoon butter
1 teaspoon salt
3 pounds fresh whole small shrimp
1-1/2 quarts water
1 stick butter
1/2 cup flour
1 large onion, chopped
2 ribs celery, minced
1 small bell pepper, seeded and chopped
1 bunch green onions, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
3 bay leaves
2 toes garlic, minced
2 tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Cook the rice:
Put 3 cups water in a saucepan with 1 tablespoon butter and 1 teaspoon salt and bring to a boil. Add 1-1/2 cups rice. Bring the water to a simmer, cover and cook at a low simmer for about 20 minutes or until all the water is absorbed. Hold aside and keep warm.

Cook the shrimp:
Peel and devein the shrimp. Set aside, discard the veins, and mash the heads and shells in the bottom of a heavy saucepan using a blunt utensil such as a rolling pin or wooden mallet. Add approximately 1 quart of water to the pot and bring to a boil. Let boil for 20 minutes. Strain and discard the shells and reduce the liquid to 3 cups. This becomes a shrimp stock.

Make the sauce:
Heat the butter in a heavy skillet and blend in the flour. Cook together, stirring constantly until the roux acquires a golden color. Add the onion, celery, bell pepper and green onions. Cook together until all has browned. Add the 3 cups shrimp stock. Add the thyme, paprika, bay leaves, and garlic. Add the salt, black pepper, and cayenne. Bring to a boil, turn down to a simmer, and continue cooking until it has acquired a think saucy texture.

Add the raw shrimp and cook just long enough for them to be barely cooked all the way through. Adjust seasoning. Serve each portion over hot cooked rice.

Serves 6

Variations:
You can substitute crayfish in this recipe for the shrimp.